A quick and delicious side dish made with mini potatoes and fresh herbs. It requires minimal effort and yields excellent results.
Slowly roasting the potatoes brings out their best flavor. It keeps them from drying out on the inside, while leaving them crispy on the outside.
Many people will say “I don’t have time to slow cook anything”, but whenever I make this oven roasted mini potato recipe, I throw them in as soon as I get home from work and by the time I’ve changed out of my work clothes, done a quick work out, fed my cat, and am finally ready to start cooking dinner the potatoes are just about finished!
I’ve roasted mini potatoes many times and find they turn out the best when using a glass baking dish rather than a foil covered sheet pan. Who knows why, but I think it’s because the glass dish allows the olive oil to serve as a means of hydration.
These mini potatoes may be small in size but they are exploding with flavor from the fresh chopped herbs! You’ll be surprised at how many dishes you can pair them with.
What to do with Mini Roasted Potatoes
I don’t know what I would have done if potatoes weren’t allowed in the Whole30 diet! They were pretty much the only thing I could eat that would completely satisfy me after dinner—but you don’t have to be on a diet to enjoy these mini potatoes!
Whole30 Recipes: Slow Roasted Mini Potatoes
- 1 lb mini potatoes
- 1 tbsp minced garlic
- 2 tbsp fresh chopped rosemary
- 2 tbsp fresh chopped parsley
- 1 tbsp fresh chopped thyme
- Salt and pepper to taste
- 4 tbsp olive oil
- Preheat oven to 365 F
- Toss all ingredients in a medium sized mixing bowl until potatoes are fully coated.
- Transfer herb coated potatoes to an 8-10” glass baking dish and bake for 45 minutes.
- Toss potatoes in the pan with a wooden spoon and increase heat to 450 F. Bake for 10-15 minutes or until crispy and easy to poke with a fork. Garnish with fresh chopped parsley if desired.